EP2892357A1 - Procédé pour augmenter la qualité et la sécurité de produits de viande ou de produits alimentaires d'origine animale ou végétale - Google Patents

Procédé pour augmenter la qualité et la sécurité de produits de viande ou de produits alimentaires d'origine animale ou végétale

Info

Publication number
EP2892357A1
EP2892357A1 EP13745688.5A EP13745688A EP2892357A1 EP 2892357 A1 EP2892357 A1 EP 2892357A1 EP 13745688 A EP13745688 A EP 13745688A EP 2892357 A1 EP2892357 A1 EP 2892357A1
Authority
EP
European Patent Office
Prior art keywords
product
treated
meat
pressure
treatment
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
EP13745688.5A
Other languages
German (de)
English (en)
Other versions
EP2892357B1 (fr
Inventor
Volker Heinz
Fritz Kortschack
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DIL Deutsches Institut fuer Lebensmitteltechnik eV
Triton GmbH
Original Assignee
DIL Deutsches Institut fuer Lebensmitteltechnik eV
Triton GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by DIL Deutsches Institut fuer Lebensmitteltechnik eV, Triton GmbH filed Critical DIL Deutsches Institut fuer Lebensmitteltechnik eV
Publication of EP2892357A1 publication Critical patent/EP2892357A1/fr
Application granted granted Critical
Publication of EP2892357B1 publication Critical patent/EP2892357B1/fr
Not-in-force legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C7/00—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
    • A22C7/0023—Pressing means
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C9/00—Apparatus for tenderising meat, e.g. ham
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • A23L3/12—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus with packages in intercommunicating chambers through which the heating medium is circulated
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A23L3/3427—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/34635—Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
    • A23L3/362—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions

Definitions

  • the invention relates to a method for increasing the product quality and product safety of meat or foodstuffs of animal or vegetable origin by means of targeted pressure and temperature treatment in accordance with
  • DE 1 02 45 603 A1 Such as B. in DE 1 02 45 603 A1, is turned off in the meat processing to a maximum enjoyment while maintaining a very long shelf life of the meat product.
  • DE 1 02 45 603 A1 shows
  • portion units Slaughtered animal body to portion units.
  • the portion units are then packaged and cooled under defi ned conditions.
  • the local packing of the portion units using an external pressure takes place by means of a film or a membrane, in such a way that the portion units are respectively enclosed as tightly as possible in the air.
  • the cooling and / or, if appropriate, freezing is carried out in the liquid and / or brine bath using a cold fluid.
  • a mechanical influence can be made by applying pressure to the product surface of the material to be treated.
  • DE 39 08 585 C2 an elastic envelope for molding meat in an approximately round shape, wherein the envelope is designed as a packaging bag or packaging tube, which forces the meat in the aforementioned round shape.
  • the tube or bag preferably used in this regard is designed to be elastic in its cross-section, wherein the Material of the hose expands by an externa ßere force rubbery and goes back to the end of the externa ßeren force by alone in its original state.
  • the elastic radial extensibility is about 50% of the
  • DE 39 08 585 C2 discloses a method of forming meat with the aid of the casing, which is pulled over a pipe and, as the meat is pushed through, lays around the meat to achieve the desired round shape. A corresponding tube or bag is then striggioend the tube or bag after filling the meat, the air can be withdrawn, i. a vacuuming done.
  • the method of use is also intended to serve those products which have been unevenly shaped or grown, such as e.g. As well as animal halves, animal quarters or smaller units with or without bones, or and it is necessary to stabilize or maintain in the original form.
  • the object of the invention is achieved by a method for increasing the product quality and product safety of meat or foods of animal or vegetable origin according to the teaching of claim 1, wherein the dependent claims at least expedient embodiments and
  • the procedure for increasing the product quality and product safety of meat or food of animal or vegetable origin includes the following basic steps.
  • Tenderness level increased and the Warmf leisch bin for raw materials for the production of sausage and meat products should be quasi preserved.
  • a portioned packaging of fresh or warm meat of any desired shape is first carried out using a film container.
  • the film container has restoring forces so that extremely small amounts of liquids escape from the packaged product and these small quantities are spread over the entire package
  • a predetermined amount of the packaged portions is then in a
  • the behaving treatment device z. B a variety of acted upon by a pressure and temperature medium cushion, tubes or the like elastic structures. Unpackaged goods can be separated by a release film Contacting surfaces to be protected from possible contamination.
  • the structures can not be executed in a form-free manner, as in the case of cushions or hoses, but can also be shaped.
  • the structures formed by rigid materials can be realized as forms with a lid.
  • these spring-mounted individual stamps or many f small-scale stamps include that adapt to the contour of the material to be treated and thus transfer the pressure.
  • additional Peltier elements can be used for heating or cooling.
  • the material is kept in a predetermined temperature range, which is in a preferred embodiment between about 14 ° C and 1 6 ° C.
  • the temperature is controlled by a predetermined or by the pH history determined time window, in particular until the onset of muscle rigidity.
  • the tempering of the warm meat can alternatively via a
  • Pressure treatment is to an optimum degree of delicacy for roast or
  • a rapid cooling of the packaged goods is made, in accordance with the invention via an exchange of the tempering.
  • a repackaging or a It is not necessary to change the position of the material to be treated in the container-like treatment device.
  • an oxidation-inhibiting or antimicrobial substance can be added to the packaged product via the inner coating of the film container or to the goods to be packaged.
  • This substance can z. B. rosemary extract.
  • the respective film container may have an antimicrobial coating or a corresponding surface.
  • Microorganisms due to the fact that such treatment results in an acidic environment on the surface of the product. C0 2 diffiert either through the film container through or goes with the product liquid in solution. Due to the advantageous recovery properties of the film container, the film material adapts again after a gassing process with C0 2 of the product surface.
  • Time window of temperature treatment held until the onset of muscle rigidity.
  • the cushions, tubes or the like are elastic structures on the side facing the material to be treated with Formf surfaces provided, which have a desired rigidity, in order to transfer the material to be treated in a shape determined by the Formf surfaces.
  • the Formf surfaces may be formed in addition to the action of thermal energy on the material to be treated.
  • thermal energy on the material to be treated.
  • the specified temperature range is in
  • Temperature level and duration are set to the drying and ripening process of the product.
  • the drying of the material to be treated can take place here using adsorbents and in this regard the starting material can be present in a gas-permeable film container or unpackaged.
  • the container-like treatment device can be exposed to a vacuum in order to carry out or accelerate the drying process.
  • Material to be treated the moisture is controlled by intermittent pressurizing the pillows or hoses controlled.
  • Drying process can be done with the help of pillows or tubes and the
  • Tempering carried a thermal stabilization.
  • antimicrobial agents in particular silver ions on the inside of the
  • Packaging film can reduce the expected by the longer lasting higher temperature oxidation or microbial load.
  • the film to be used according to the invention conforms closely to the packaged foodstuff. If antimicrobially treated films are used in this regard, unwanted growth of microorganisms can be significantly reduced or prevented.
  • the foil used prevents the formation of undesired gas and moisture bubbles which interrupt the contact between the film and the food due to their tight application.
  • C0 2 restricts the living conditions of microorganisms, since an acidic environment is established on the product surface.
  • the treatment device used is as required, i. E. According to the properties of the products to be treated appropriately lined to a uniform pressure or the targeted and controlled
  • a meat product treated by the method according to the invention could be tested four days after slaughter. The validation gave
  • a comparative sample which was cooled conventionally suspended, was inedible at that time, according to the test subjects.
  • fischisch processing was subjected to the erf indungshielen pressure and temperature treatment. Also this meat had characteristics of a warmly salted meat.
  • a pressure treatment lasting until the onset of rigor mortis can prevent muscle contraction from altering the muscle cross-section and making the meat tenacious.
  • tempered pressure media By tempered pressure media, it is possible to influence the temperature of the material to be treated.
  • warm meat can be kept within a predetermined temperature range, preferably between 14 ° C. and 16 ° C., within which muscle contraction does not occur or only minimally.
  • the warm pressure treatment medium After entering the Rigor mortis the warm pressure treatment medium is replaced by a cooling medium, whereby the material to be treated very quickly and effectively cooled to the desired temperature or - if necessary - can be gef roren.
  • Haibschalenform which may have the form of fluted discs or another geometric shape.
  • tubes or similar structures that may optionally be packaged in a film or intestine, but also an unpackaged material to be treated in the corresponding desired shape stabilized. Due to the targeted temperature of the pressure medium, a combined application of pressure and temperature or cold is also possible in this embodiment.
  • Semi-finished goods can under pressure u.a. by means of the mentioned ohmic
  • Hoses or similar structures tempered, d. H . are cooked and have after such a combination treatment on a solidified bite. After the relevant tempering it is z. B. possible to cool the material to be treated by changing the temperature of the pressure medium.
  • Cooked products such as. B. of cooked ham.
  • a not yet compacted sausage meat can be placed between two films in a mold and compacted by a stamp.
  • Such a mold can with the erfindungspuren cushion or
  • Forms possibly applied on the side of these cushions or hoses facing the material to be treated serve to shape the sausage meat or at least temporarily heat the product by means of a heated tempering medium in the cushions, hoses or similar structures or ohmic heating.
  • the drying process can here by the use of adsorbents
  • the mold in a vacuumable beauf beatable container which is filled with dry adsorbents or is in communication with such.
  • the drying process is by controlling the vacuum and
  • the adsorbents used are highly hygroscopic, they selectively absorb water, which predestines it for use in the drying of foodstuffs.
  • the water discharge is interrupted and it may set an equilibrium of the a w value within the pressurized material to be treated. This process sequence is repeated as long as necessary, with decreasing preset temperature, until the maturation and drying process of the product is completed.
  • the removal of the water vapor from the Oberf surface of the material to be treated to the adsorbents in the adsorber can be optimized by mechanical circulation of the gas present in the system with forced flow through the adsorber.
  • the treatment method described in the embodiment can be used not only for raw sausage products but also for raw cured products.
  • the waste heat of the adsorbents may also be used for buffering the adsorbents for heating the material to be treated and the resulting evaporation cold at the surface of the material to be treated become .
  • Pressure medium can reduce the use of additional energy and increases the efficiency of a related device.
  • Drying process to avoid drying edges manageable. Regardless of the possible interruptions of the drying process by briefly applying the pads or tubes to the product surface, can be avoided by radiant heat too strong cooling of the material to be treated.
  • the cushions or tubes of tempered pressure media can flow through and the distance to the material to be treated is selected such that moisture can be removed and radiant heat can be supplied.
  • the medium heated by the adsorbents is cooled and can be reused in the circulation process for cooling the adsorbents.
  • the aforementioned drying step can also be carried out under high vacuum.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un procédé pour augmenter la qualité et la sécurité de produits de viande ou de produits alimentaires d'origine animale ou végétale par un traitement sous pression et thermique ciblé. Selon l'invention, des portions de viande fraîche ou à température d'abattage d'une quelconque forme sont emballées en utilisant un contenant fait d'un film qui dispose de forces de rétraction afin que du liquide sortant éventuellement du produit emballé se répartisse uniformément sur la surface du produit. Ensuite, les portions emballées sont introduites dans un dispositif de traitement de type contenant qui dispose sur les surfaces entrant en contact avec le produit d'une pluralité de coussins, tuyaux et structures élastiques similaires pouvant être soumis à l'action d'un fluide de pression et thermique. Le remplissage des coussins, tuyaux et structures élastiques similaires a lieu avec le fluide de pression et de thermorégulation de telle manière que des forces de pression pratiquement uniformes agissent sur le produit emballé et que ce dernier puisse être maintenu dans une plage de température déterminée qui persiste pendant une fenêtre de temps déterminée. Après une fenêtre de temps déterminée, un refroidissement rapide du produit emballé est réalisé par échange du fluide de thermorégulation.
EP13745688.5A 2012-09-04 2013-08-08 Procédé pour augmenter la qualité et la sécurité de produits de viande ou de produits alimentaires d'origine animale ou végétale Not-in-force EP2892357B1 (fr)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
DE102012108204 2012-09-04
DE102013006050 2013-04-08
DE102013007786 2013-05-06
DE102013009032.6A DE102013009032A1 (de) 2012-09-04 2013-05-28 Verfahren zur Erhöhung der Produktqualität und Produktsicherheit von Fleisch oder Lebensmitteln tierischen oder pflanzlichen Ursprungs
PCT/EP2013/066597 WO2014037180A1 (fr) 2012-09-04 2013-08-08 Procédé pour augmenter la qualité et la sécurité de produits de viande ou de produits alimentaires d'origine animale ou végétale

Publications (2)

Publication Number Publication Date
EP2892357A1 true EP2892357A1 (fr) 2015-07-15
EP2892357B1 EP2892357B1 (fr) 2018-03-14

Family

ID=50098468

Family Applications (1)

Application Number Title Priority Date Filing Date
EP13745688.5A Not-in-force EP2892357B1 (fr) 2012-09-04 2013-08-08 Procédé pour augmenter la qualité et la sécurité de produits de viande ou de produits alimentaires d'origine animale ou végétale

Country Status (6)

Country Link
US (1) US10130108B2 (fr)
EP (1) EP2892357B1 (fr)
CA (1) CA2884074A1 (fr)
DE (1) DE102013009032A1 (fr)
ES (1) ES2677476T3 (fr)
WO (1) WO2014037180A1 (fr)

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DE102013009032A1 (de) 2014-03-06
US20150296817A1 (en) 2015-10-22
US10130108B2 (en) 2018-11-20
CA2884074A1 (fr) 2014-03-13
ES2677476T3 (es) 2018-08-02
EP2892357B1 (fr) 2018-03-14
WO2014037180A1 (fr) 2014-03-13

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